More grain-free goodness with these lovely Blueberry Almond Crumb Muffins from Jenny of Nourished Kitchen. I also love the fact that they’re only sweetened with honey. While it’s best to use nut flours sparingly, these are a wonderful treat that should not be missed. Perfect with a cup of tea or coffee anytime you’re looking for a sweet treat.
And then there are the blueberries. I love blueberries so much that I eat them nearly every day. Whether in the morning with breakfast, in an afternoon smoothie, or even in some of my favorite coconut flour pancakes — they are an important staple in our kitchen as it can be used in so many ways and are just so darn delicious. I think Jenny has it right when she says:
…they want to be your muse and your morsel.
The Thing About Blueberries . . . is that they don’t grind their Harleys over the hot desert tarmac, or throw eight-course dinner parties at Monet’s garden in Giverny, or eat jellied eels from a stall in London. Because – let’s face it – blueberries are homebodies. Plump, delectable little delights that know all too well the simple pleasures of laughing till you snort at the kitchen table, sipping chai in your slippers and licking batter off a spoon. And when it comes to freshly-baked happiness, they want to be your muse and your morsel.
So, are you ready to be inspired? These little bursts of indigo-flavored joy are all wrapped up in moist, cakey goodness topped with crunchy, crumbly bits. And even though we are one of those families, I promise no one will ever suspect you didn’t use grains or refined sugar. Blueberry bliss, guaranteed.
